Grilled Potatoes with Garlic

From The Family Circle Cookbook
Serves 4

These are by far the tastiest potatoes to serve with steak or hamburgers! Yum, yum! And no dairy in the recipe.

1 1/2 lbs. small red new potatoes, scrubbed (or regular red potatoes)
4 large cloves garlic, unpeeled
4 tbls. olive oil
1/2 tsp. salt
4 sprigs fresh rosemary
1 tbls. white wine vinegar
2 tsp. dijon-style mustard
1/4 tsp. pepper
2 green onions, thinly sliced

1. Heat coals in grill. Make tray from heavy-duty aluminum foil by folding foil over for double strength and folding up sides; oil tray (I prefer to use a cast iron skillet).
2. Cut potatoes into pieces no larger than 1 1/2 inches. Combine potatoes, garlic cloves, 1 tbls. oil and 1/4 tsp. salt in medium-size bowl; toss until potatoes are well coated. Spoon potato mixture into foil tray, keeping potatoes in a single layer. Top with rosemary sprigs.
3. Grill potatoes 5 inches above medium-hot coals, covered with dome, turning occasionally, for 25 to 30 minutes or until tender and crisply browned.
4. Meanwhile, whisk together vinegar, mustard, remaining 1/4 tsp. salt and pepper in medium-size bowl. Gradually whisk in remaining 3 tbls. oil. Discard woody rosemany stems from grilling tray. Squeeze grilled garlic cloves from skins into dressing in bowl. Mash slightly into dressing.
5. Add potatoes and green onions to dressing; toss gently to coat. Serve warm.